Have you ever had Panettone bread? It has been a tradition in my family for a while. I am half Italian and this bread is always on the table during the holiday season. Supposedly the bread came about at a bakery in Milan. A man that worked there wanted to marry Toni’s, the owner, daughter so to impress the family he came up with this sweet bread. And it worked! The bakery became famous for this bread they called “pan ad Toni”, Italian for Toni’s bread. So if you are looking to impress give this one a try!
It is a sweet, thick bread filled with candied fruit. It is divine! On it’s own its great but we always use it for french toast on Christmas morning. I told Chef Amy about this bread and how much I love it. Then she used her talent and developed this amazing french toast recipe to share with everyone.
Enjoy! I know I will be come Christmas morning.
|Panettone French Toast|
- 1/2 loaf of Pannetone bread, top crust sliced off and saved for the cook to nibble
- 4 eggs
- 1 c. milk
- 1/2 c. half and half
- 1 t. orange zest (use a Microplane grater, make it SO easy)
- 3 T. Agave or sugar
- 1/2 t. cinnamon
- 1 c. heavy whipping cream
- 1 t. vanilla bean paste or vanilla extract
- 2 T. brown sugar
- Softened butter for the griddle
- Warm Maple Syrup for serving
- Preheat oven to 200 degrees.
- In a medium bowl add the heavy whipping cream, vanilla and brown sugar. Using an hand mixer beat until stiff peak form or until the beaters leave tracks that stay in the cream. If you overbeat you end up with butter so be careful.
- Cut the Pannetone into 6 vertical slices, each 1 inch thick. Cut slices in half.
- In a medium bowl, whisk eggs thru cinnamon until blended. Soak the bread slices on each side until nice and soaked.
- Heat a large nonstick skillet or electric griddle on medium heat and brush with butter. When butter is melted and foaming add the bread slices. Cook until lightly browned, about 3-5 min per side.
- Place them in a 200 degree oven until you are done cooking to keep warm.
- Serve with brown sugar whipped cream and warm maple syrup.